Pandan Moss Jelly Mooncake

Combine all the ingredients in a saucepan, stir and mix well.

Bring it to a boil, reduce it to low heat, stir and mix until sugar, agar-agar powder, and jelly powder are completely dissolved by stirring often.

Pour into a heat-proof container. Leave to cool until set in the fridge.

Cut the coconut milk jelly into big pieces and grate it into shreds.

Combine all the ingredients in a saucepan, stir and mix well.

Put the shredded coconut jelly into a small container, fill in the coconut jelly until it covers the shredded coconut jelly. Do not fill it full; it depends on the depth of the mooncake mold.

Keep in the fridge until set.

Combine the pandan leaves and water. Blend until a fine pulp. Squeeze the pandan pulp and sieve out the pandan juice.

Beat an egg in a bowl, add in the pandan juice and coconut milk, and stir it slightly. Add the rest of the ingredients and stir well.

Pour the mixture into a saucepan, cook it at medium-low heat, and keep stirring until it’s boiling. Ensure the agar-agar powder and sugar are dissolved.

The moss will start to appear. Stir it often to create finer pieces of moss. Turn off the heat.

Remove the coconut jelly from the container.

Pour some of the pandan moss jelly into the mooncake mold, give it a stir to ensure the moss sinks to the bottom. Let it set.

Place the coconut jelly into the center of the pandan moss jelly, fill the pandan moss jelly to the brim. Let it cool and chill in the fridge until set.